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Simple Corn and Basil Salad

  • Total Time: 15 minutes
  • Yield: Approximately 6 servings 1x


  • 5 ears of corn, husks and silk removed
  • 1 small red onion, finely chopped
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon freshly ground black pepper
  • Handful of fresh basil leaves


  1. Bring a large pot of salted water to a full boil. Cook corn for 4 minutes, until the starch is cooked off but the corn is still a bit crisp. Drain corn and immediately place corn in a bowl of ice water to stop the cooking process for approximately 4-5 minutes. Cut kernels off the cob and place in a medium bowl.
  2. Combine corn kernels with red onion, apple cider vinegar, olive oil, and season with salt and pepper. Just before serving, chiffonade the basil leaves: stack basil leaves on top of each other and roll up into a "cigar" shape. Thinly slice basil leaves across the "cigar" into tiny strips. Toss in the chiffonade basil, taste for seasonings and serve.
  3. Can be made a few hours ahead of time without the basil. Add basil just before serving.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes